Ham Fried Rice - rice

Method

• 1.
• Cook rice according to package directions (bring 2 cups of water to a boil, add 1/2 teaspoon of salt and rice, reduce heat and simmer for about 20 minutes).
• 2.
• Allow rice to cool COMPLETELY, then refrigerate.
• This does make a difference it stops the fried rice from being gummy.
• 3.Heat about 2 Tablespoons of oil* in a wok or large skillet over med-high heat.
• Add in onions and ham.
• Saute until onions are translucent and ham is browning on the edges.
• * The amount of oil is approximate.
• Bottom line: good fried rice has quite a bit of oil and butter.
• 4.
• Remove onions and ham from the wok, set aside.
• 5.
• Scramble the 2 eggs in the wok, using the leftover oil/grease from the ham and onions.
• Set scrambled eggs aside.
• 6.
• Add the frozen vegetables to the wok.
• Looking for them to thaw and brown slightly.
• Set vegetables aside.
• 7.
• Crank up the heat a little more.
• Add in more oil around 2 Tablespoons and about 3 Tablespoons of butter.
• Wok should be smokin hot at this point after being on med-high heat for so long.
• 8.
• Add the cold rice to the wok, stir around (hence the name, stir fry).
• Allow to fry for a few minutes.
• 9.
• Once rice is beginning to brown, add in soy sauce (more or less to taste), sesame oil, garlic powder, ginger and salt & pepper to taste
• 10.
• When the rice is fried up to your liking, add in the ham, onions, eggs and vegetables that you had set aside.
• 11.
• Let it all cook together for a couple of minutes, and serve hot.